Grilled Eggplant with Peanut Sauce
by Angela Trentadue

This dish was one of my favorites from the farm that I worked on. The eggplant would be fine roasted or diced and sauteed, but grilling gives the best flavor. Make it a main dish by adding some tofu or chicken, a handful of torn fresh basil leaves, and some fragrant basmati rice.

Ingredients
1 large globe eggplant, cut lengthwise into 1/2" slices

1/2 c creamy peanut butter
1 tbsp toasted sesame oil
4 tsp soy sauce
1 clove garlic, minced
2 tsp chili oil (more or less if you like)
pinch of sugar
juice of 1/2 lime
coconut milk, or water, to thin

Directions
Combine peanut butter, sesame oil, soy sauce, garlic, chili oil, sugar and lime juice in a bowl. Mix in water or coconut milk a little at a time until the mixture is smooth and creamy. Set aside.

Prepare your grill.

Meanwhile, cut eggplant lengthwise into 1/2" slices. Brush each slice generously on both sides with olive oil, season with salt and fresh ground pepper.

Grill eggplant over medium-high heat for about 4-5 minutes per side.

Remove to plate, drizzle with peanut sauce. Serve any remaining sauce in a bowl at the table so diners can add more if they like.

2007-2009 Recipe Index